Fast and Flavorful Soto Ayam Emping Makes No-Fuss No-Drama Lunch Dish

Sunday, 12 April 2020 | 15:58 WIB
  • Learn to make tasty and comforting Soto Ayam Emping (chicken soup with gnetum nut cracker) at home with this step-by-step recipe!

    Learn to make tasty and comforting Soto Ayam Emping (chicken soup with gnetum nut cracker) at home with this step-by-step recipe!
    Learn to make tasty and comforting Soto Ayam Emping (chicken soup with gnetum nut cracker) at home with this step-by-step recipe!

    Kitchenesia.com -  Being in full one-month self-quarantine makes some of us overwhelm with high-sugar high-calory foods. It’s time to set our eating habit to more proper, just like before the coronavirus pandemic attacked.

    First thing we need to do is getting rid of all junk food and replacing them with healthy spices and vegetables. If you’re looking for easy food to start, try to cook Soto Ayam Emping (chicken soup with gnetum nut cracker) whose recipe is below.

    This food is one out of millionth proofs that comforting, tasty, and simple in one food is possible.

    Duration: 60 minutes

    Yields: 8 servings

    Ingredients

    1 free-range chicken, cleansed thoroughly

    2 L water

    3 bayleaves

    2 lemongrass stalks, crushed

    5 kaffir lime leaves

    2 cm piece of ginger, crushed

    2 cm piece galangal, crushed

    2 1/2 teaspoons salt

    2 tablespoons vegetable oil

    For ground seasoning:

    5 candle nuts

    12 shallots

    6 garlic cloves

    1 cm piece of turmeric

    Supplementary ingredients:

    100 grams fried emping, crushed into crumbs

    100 grams glass noodles, boiled

    100 grams mung bean sprout, boiled

    2 tablespoons fried shallots  


    Cooking Steps

    1. Place all ground seasoning ingredients in a pestle. Grind into smooth and fine paste. Set aside.

    2. Boil free-range chicken and bring it to boil over medium flame. When it is soft, remove from pot and let it chill. Transfer chicken broth into a bowl. Set aside.

    3. Shred chicken meat using hands.

    4. Heat vegetable oil in a wok over medium flame. When the oil simmers, add ground seasoning (step 1), bay leaves, lemongrasses, kaffir lime leaves, and galangal to the wok. Stir constantly until fragrant.

    5. Add chicken broth to the wok. Stir until blended, then add salt into it. Stir until it reaches boiling point. Turn off the stove.

    6. Add shredded chicken and complementary ingredients to the wok. You might as well serve chicken broth and its supplementary separately.

    7. Soto ayam emping (chicken soup with gnetum nut cracker) is ready to dig in.

    Sajian Sedap
    Sera B
    David Togatorop

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